1.Squeeze
excess moisture out of zucchini with a clean kitchen towel. In a medium bowl,
combine zucchini with egg, Parmesan, green onions and cornstarch. Season with
salt and pepper.

2.In
large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop
about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a
small square. Repeat to form another patty on the other side.

3.Cook
until lightly golden on both sides, about 4 minutes per side. Remove from heat
to drain on paper towels and repeat with remaining zucchini mixture. Wipe
skillet clean.

4.Place
two zucchini patties in the same skillet over medium heat. Top both with
shredded cheese, then place two more zucchini patties on top to form two
sandwiches. Cook until the cheese has melted, about 2 minutes per side.

Monday, June 12, 2017

We all have a little bit of a sweet tooth here at North Seattle Orthodontics. In honor of National Peanut Butter Cookie Day we thought we would share this delicious recipe with you.

If you love peanut butter then you must love peanut butter cookies, so
today is your lucky day – It’s National Peanut Butter Cookie Day! In honor of the
celebration, here is a yummy cookie recipe from www.bettycrocker.com.

On a lightly floured surface, unroll dough and separate the sheet
into rectangles. Pinch the perforations to seal. Spread mustard onto each
rectangle. Top with sliced ham and cheese. Starting with one short side,
roll up each rectangle. Pinch edges to seal. Cut each roll into 5-6
slices. Place cut side up in baking pan.

In a small bowl, whisk together melted butter, garlic powder and
parsley. Brush over pinwheels, then sprinkle poppy seeds on top. Bake
for 12-15 minutes, until the rolls are golden.

Friday, April 7, 2017

Here is a great braces-friendly recipe for breakfast this Easter
weekend!

Ingredients:

1 (2 pound) package
frozen hash brown potatoes, thawed

1 pound pork sausage

1 small onion, diced

5 eggs

½ cup milk

½ teaspoon onion powder

1/8 teaspoon garlic
powder

Salt and pepper to
taste

12 ounces shredded
Cheddar cheese

Directions:

Preheat oven to 350 degrees F (175 degrees
C). Grease a 2-quart baking dish. Place the hash brown potatoes in the
bottom of the baking dish.

Heat a skillet over medium heat and cook
and stir the sausage and onion until the sausage is crumbly, evenly
browned, and no longer pink; drain. Meanwhile, whisk together the eggs,
milk, onion powder, garlic powder, salt, and pepper, and pour over the
potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the
remaining Cheddar cheese. Cover with aluminum foil.

Bake in the preheated oven for 1 hour.
Remove cover; return casserole to the oven and bake until a knife inserted
into the center comes out clean, about 10 minutes. Let stand for 5 minutes
before serving.www.allrecipes.com